Boysenberry cheesecake iceblocks

To make the berry mixture, place all the ingredients in a food processor. Blend until smooth then strain through a sieve to remove the pips (remove as much liquid as possible). Set aside.

To make the cheesecake mixture, place the cream cheese and sugar in the bowl of a food processor. Blend until smooth, scraping down the sides of the bowl. Add the remaining ingredients and blend again. Pour into a jug. Keep refrigerated.

Starting with a berry layer, fill each mould ¼ of the way. Freeze for 20-30 minutes until firm enough to handle another layer. Pour a layer of cheesecake mixture on top and put a wooden stick into each. Freeze for a further 20-30 minutes. Place the remaining cheesecake mixture in the refrigerator. Repeat this layering process until you have reached the top of the moulds.